Chef Edward

SAMPLEMENU

CHEF EDDEDWARD ATKINSON

Chef Edward Atkinson (Edd), hailing from South England, trained at the 5-star Bull Hotel in

Gerard’s Cross Bucks in England, completing his NVQ 1/2/3 in professional catering. Chef Edd then moved to Guernsey in order to train under top chef Sean Digary at a 5-star, 3 Rosette Hotel. Chef Edd has 10 years’ experience in restaurants, bistros, hotels and professional catering around England, and has coupled that with 9 years’ experience out at sea on yachts. He is now a Mallorca resident, falling in love with the local seafood and fresh produce available at the Tapas restaurants. He plans on continuing his career in yachting to continue meeting new people and making new friends. Outside the galley, you can find Edd on the golf course, ski slopes or mountain bike trails (that’s what he says, realistically you will find him at the local pub with a pint, doing his best impression of a stereotypical Englishman).

Exotic Fruit Platter

Yoghurts

Cereal

Banana Breads and Muffins

Croissants and Danish Pastry Selection

Breads, Rolls, Toast

Bacon, Sausage

Hash Browns

BREAKFAST SELECTIONSAntares | From the Galley

Smoked Salmon, Cream Cheese Bagel Pesto and Capers

Crushed Avocado on Rustic Sourdough

Warm Lobster, Spinach and Brie Wraps

Edds Benedict

Homemade Chocolate Chip Pancakes

Homemade Waffles

Mexican Breakfast Bean Burrito with Homemade Hot Sauce

DAILY CHANGING SPECIALS

© B

illy

Blac

k

Fresh Spicy Tuna Spring Rollswith Avocado and Lime Salsa

Chicken Goujonsinfused with Lemon and Tarragon Aioli

King Shrimp Saladwith Mango, Watermelon and Pineapple, Sweet Coconut Milk Dressing and Roasted Cashews

Sweet And Sour Thai Crispy Beef Salad

Char-Grilled Cajun Chicken Caesar Saladwith Chunky Croutons and Fresh Parmesan Shavings

Stunning Chilled Seafood PlatterAlaskan King Crab, Stone Crab Claws, Smoked Salmon, Trout, Oysters, Mackerel, Cravettes, and Prawns in Crushed Ice with a Selection of Dips and Oils

Locally Caught Mahi MahiRoasted Red Pepper Compote Topped with Caribbean Salsa and Sweet Potato Puree

LUNCH SELECTIONS p1

Antares | From the Galley

Mixed Quinoa, Buck Wheat and Barley Saladwith Mediterranean Roasted Vegetables Citron Dressing

Grilled Octopuswith Garlic, Parsley Butter Atop Smoked Paprika Potatoes

Lobster QuesadillaThousand Island Dressing and 4 Cheese, Garlic Butter

Seafood Lasagnewith Garlic Bread

Crisp Calamari Salt and Pepper SquidScallions and Chili

Pan Seared Crispy Almond Coated Chicken Breastserved on Golden Roasted Potatoes

Greek Lamb KoftaHummus, Pitta Breads, Yoghurt Mint and Honey Dressing

Kobe Cheese and Bacon BurgerChunky Potato Wedges and Sour Cream and Chives

LUNCH SELECTIONS p2

Antares | From the Galley

Crispy and Golden Avocado Frieswith Pesto Cottage Cheese

Chef’s Slow Cooked Chicken Wingswith Homemade Smoked BBQ Sauce and Purple Coleslaw

Crab and Celeriac Remouladebound in a Ginger Crème Fraiche

Creamy Seafood Chowderwith Crusty Garlic Sourdough

Sesame Seared Tuna TatakiSoy and Honey Reduction Infused with Ginger, Wasabi Guacamole

Breaded BrieCooked Golden and Served with a Mulled Wine Stewed Pare

Orange or Lemon Sorbetto Clean the Palate

SAMPLE DINNER STARTERS p1

Antares | From the Galley

Selection of hot and cold canapes and hors d’oeuvres served each evening with cocktails.

Oven Roasted Butternut Squash and Plum Tomato Souptopped with Toasted Pine Nuts and Curried Crème Fraiche

Local Red Snapper Cevicheatop Pickled Golden Beetroot Salad

Lightly Fried Softshell Crabwith Caper and Fennel Spiked Aioli

Salmon TartarMango Coulis and Passionfruit Dressing

Thai Crab Cakeswith Ginger and Coriander Accompanied with a Sweet Pickled Chilli Jam

Fillet Of Beef Satay Skewerson a Rice Noodle and Vegetable Salad

SAMPLE DINNER STARTERS p2

Antares | From the Galley

Selection of hot and cold canapes and hors d’oeuvres served each evening with cocktails.

Lobster Thermidorinfused with Tarragon, White Wine With and Crispy Parmesan Crusted Eggplant

Pork BellyCrisp Pork Belly Slow Cooked with Cardamon Pods and Anise Seeds. Baked Stuffed Apples and Cream of Dijonnaise

Turkey Schnitzelatop a Pappardelle Pasta, Confit Vine Tomato and Basil Sauce

Halibut FilletPrime Cut of Halibut Pan Seared and Set Over a Saffron and Garlic Risotto Topped with Baby Arugula

SAMPLE MAIN COURSES p1

Antares | From the Galley

Selection of hot and cold canapes and hors d’oeuvres served each evening with cocktails.

Chicken BallontinePoached Chicken Breast stuffed with Spinach, Cream Cheese and Sautéed Wild Mushrooms

Pistaschio and Mint Crusted LambPistachios and Mint Crusted Lamb Rack Cooked Pink.Gruyere Dauphinoise and French Beans

GrouperLocally Speared Grouper Fillet Oven Roasted in a Scallop Roe and Cannellini Bean Broth

Whole Red SnapperWhole Baked Red Snapper Stuffed with Orange and Fennel, Filleted at the table. Brown Rice and Spinach

Traditional British Fillet of Beef Wellington Wrapped in Puff Pastry Served on a Mirror of Red Wine Jus and Seasonal Buttered Vegetables

SAMPLE MAIN COURSES p2

Antares | From the Galley

Selection of hot and cold canapes and hors d’oeuvres served each evening with cocktails.

Baked Banana and Toffee CheesecakeFlambé Rum Bananas and Salted Caramel Topping

Chocolate FondantSponge Sugar and Vanilla Bean Ice Cream

Vegan Chocolate and Avocado Mousse Cake

Balsamic Baked Figswith Honey and Pecan Ricotta Cheese

Traditional British Apple and Cinnamon Crumblewith Crème Anglaise

Date Sticky Toffee Puddingwith Double Cream

Key Lime Crumble Crêpeswith Jersey Clotted Cream

Triple Chocolate Browniewith White Chocolate and Cranberries

Selection of Cheese and Biscuits, Grapes, Celery and Applewith Fruit Chutneys

Coffees and Truffles

DESSERT SELECTIONSAntares | From the Galley